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Risotto with Mushrooms and Watercress Salad

Risotto with Mushrooms and Watercress Salad

Stir, stir and stir. Our Panasonic chef will teach you how to make the perfect creamy risotto, just like they do it in Bella Italia. If waves form, the risotto is creamy. This recipe is precisely tailored for cooking on a Panasonic induction cooktop.

Risotto with Mushrooms and Watercress Salad
Difficulty:Medium

Ingredients

Servings:2
  • 400 gmixed mushrooms
  • 175 grisotto rice
  • 1large onion (finely diced)
  • 1bay leaf
  • 100 mlwhite wine
  • 600 mlvegetable broth
  • salt
  • freshly ground black pepper
  • 60 gold cheddar
  • 1 bunchwatercress
  • juice of 1/2 lemon
  • 55 gdried tomatoes (finely chopped)

Steps

STEP 1

First heat a medium saucepan on the induction hob to 140 ° C. Then add some olive oil, the onions and the bay leaf and simmer until the onion is lightly browned.

STEP 2

Add the rice and stir until it turns glassy. Then deglaze with the white wine, vegetable stock and salt.

STEP 3

Cook for 18-20 minutes without stirring. Swirl the pot regularly.

STEP 4

Meanwhile heat a large pan on the induction cooktop to 180 ° C. Heat some olive oil in it, add the mixed mushrooms and fry. Season with salt and pepper.

STEP 5

Mix the mushrooms with rice and let the risotto briefly simmer.

STEP 6

Grate the cheddar and carefully stir in with the dried tomatoes. When the cheese has melted, season again with salt and pepper. In the meantime, turn on the watercress with lemon juice, salt, pepper and olive oil.

STEP 7

Place the Risotto on a plate and garnish.

Enjoy

Risotto with Mushrooms and Watercress Salad

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Our website uses cookies and similar tools to improve its performance and enhance your user experience. By continuing to use this website without changing your settings you consent to their use. To find out more about the cookies we use or how to change your settings, please see our cookies policy. OK Learn more.